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Food Innovation Gateways 2023

Agenda

  • Welcome address Professor Frank O’Mara, Director of Teagasc
  • Biorefinery of Alfalfa – How Does it Affect the Protein Quality? Professor Trine Kastrup Dalsgaard, Aarhus University, Denmark
  • Empowering Sustainability in Food Transition Through Innovative Processing Professor Peter de Jong, NIZO, the Netherlands
  • Precision Fermentation for Dairy Ingredients: Challenges and Opportunities Professor Thom Huppertz, Friesland Campina, the Netherlands
  • Creating and Shaping Ireland’s Bioeconomy Mr. Patrick Barrett, Department of Agriculture, Food and the Marine
  • Panel Discussion (chaired by Dr Siobhan Jordan, Head of Technology Transfer and Commercialisation, Teagasc)
    Mr. Gerry Scullion, King of Kefir
    Mr. Ian Archer, Bioconnect Ireland
    Ms. Emma Callinan, Enterprise Ireland
    Prof. Mark Fenelon, Teagasc
  • Closing Remarks Dr Declan Troy, Assistant Director of Research, Teagasc

Keynote Speakers

Biorefinery of alfalfa – how does it affect the protein quality?, Prof. Trine Kastrup Dalsgaard, Aarhus University, Denmark

Abstract

Upon processing of green biomasses, such as alfalfa, clovers and grasses, we face quite some obstacles concerning protein quality. The action of indigenous of enzymes e.g. polyphenol oxidase catalysing a browning reaction can potentially change the functional properties and digestibility of the protein. Antinutrients concentrating with the protein during processing may also affect the protein quality. Most recently, we evaluated the in vitro protein digestibility of the major soluble protein, RuBisCO, from alfalfa, when processed and purified to different degrees. The digestibility was evaluated by the InFoGest protocol and with mass spectrometry using a peptidomics approach.

Biography

Trine Kastrup Dalsgaard, Professor in sustainable food systems at Department of Food Science at Aarhus University has a background as Cand Polyt in Biotechnology from Aalborg University. During her PhD and Postdocs in food chemistry, she focused on free radical chemistry in protein and lipid oxidation. Today Trine is heading a group of 10-15 young people aligned with the Centre of Circular Bioeconomy. The group’s focus is on cascading biorefinery of new alternative protein sources, securing valorisation of the full biomass. In-depth analysis of protein, antinutrients, and natural colorants using mass spectrometry is part of the research.

Empowering sustainability in food transition through innovative processing, Prof. Peter de Jong, NIZO Netherlands

Abstract

While processing contributes minimally to the carbon footprint of food products (<10%), it plays a key-role in unlocking the inherent value within agrifood resources. This value primarily arises from the functionality and nutritional content of food ingredients. Therefore, addressing sustainability during the food transition, it is imperative to connect carbon footprints to this value, rather than kilograms. As the food industry increasingly shifts towards plant-based ingredients, it is essential to recognize that their intrinsic value differs from traditional milk-based ingredients. Part of this discrepancy can be attributed to the extensive processing involved in producing the latter. In this lecture, we will explore various initiatives aimed at enhancing the value of food ingredients, emphasizing their central role in facilitating a sustainable food transition.

Biography

Peter de Jong, chemical engineer by training, received his Ph.D. from Delft University and commenced his career at FrieslandCampina in 1986. In 1987, he joined NIZO, becoming an expert in optimising global dairy and food processing for product quality, cost-efficiency, and sustainability. As Program Director at the Institute of Sustainable Process Technology from 2013, he focused on pioneering new technologies, collaborating with major food companies. In 2014, he received a Professorship in Dairy Process Technology at VHL University. Still active as a Principal Scientist at NIZO, he recently became the Program Director of the “Fascinating” national program, fostering circular agri-food systems. Peter has a profound impact on food science with 200+ scientific papers and 100+ industrial reports, and his extensive industry network continually initiates innovative research projects.

 

Precision fermentation for dairy ingredients: challenges and opportunities, Prof. Thom Huppertz, FrieslandCampina, Netherlands

Abstract

Is the quote “All new news is old news happening to new people” by the journalist Malcolm Muggeridge also applicable to the production of milk constituents by precision fermentation? Perhaps. The fact that carbohydrates and proteins can be produced by precision fermentation is long known. So, the question is arguably not ‘is it possible?’ but more ‘is it practical?’ and ‘is it optimal?’ This requires understanding the technical challenges in achieving not only similar composition, but also similar functionality, as well as understanding the critical aspects of scale-up and down-stream processing. Finally, realistic economic assessments are critical to understand true feasibility.

Biography

Thom Huppertz holds an MSc from Wageningen University and a PhD from University College Cork. He currently combines the roles of Research Fellow at FrieslandCampina and Professor of Dairy Science and Technology at Wageningen University. In addition, he is also a Distinguished Visiting Professor at Victoria University, a Visiting Professor at Jiangnan University and the Editor-in- Chief of International Dairy Journal. His research has spanned across academia and industry and has covered a wide variety of fields in the area of dairy science and technology.

Creating and shaping Ireland’s bioeconomy, Mr. Patrick Barrett, Department of Agriculture, Food and the Marine, Ireland

Abstract

The bioeconomy is an essential yet underdeveloped action for climate change adaptation and mitigation and food system transformation. On this basis, the bioeconomy is identified as a cross-sectoral activity in Climate Action Plan 2023 and in Food Vision 2030. The bioeconomy action plan published in October 2023 identifies 33 actions across 7 pillars to accelerate the implementation of the bioeconomy and to the need to develop the bioeconomy in a crosssectoral manner. The aim of the action plan is enhance policy coherence and increase investment in scaling up the bioeconomy built on the investments made in the bioeconomy knowledge base and in facilities. The bioeconomy will be developed by design, and also be strongly influenced by both global and EU commitments on climate and biodiversity, while also incorporating feedback from civil society.

Biography

Patrick Barrett has a B.SC in Biochemistry and a Master of Science Degree in Biological Sciences. He has extensive experience working both in private industry and for the Department of Agriculture, Food and the Marine and the EU Commission. He is based in the Research and Codex Division in DAFM and leads on Bioeocnomy, AKIS and Agri-Digitalisation policy development and implementation.